Tuesday, 12 May 2015

Begun Bhaja

Begun Bhaja, traditionally cooked in Bengali families as a side dish, is eggplant slices, marinated and shallow fried. These slices are good part of your meal. These can be consumed with paratha, roti or steamed rice. Begun Bhaja is crispy outside and sift inside.

Wash the Eggplant well and Pat Dry with a clean cloth.
Slice the Eggplant in 1/2 inch thick slices. Don't cut it too thick,that will increase cooking time.
Also do not cut it too thin that will make it way too crispy.
It should be crispy from outside and soft inside.
Soak the slices in salted water for 10 minutes.
This helps in removing the bitterness from Eggplant, also will not let the Eggplant gets black.
Meanwhile, take all the spices and rice flour on a wide plate, mix well and keep aside.
After 10 minutes drain and dry all the eggplant slices on a kitchen towel or paper napkin.
Next transfer Eggplant slices into the marinate plate .
Coat well uniformly on to each slice. Leave them marinated for about 5-6 mins.
Heat a heavy pan / tawa for roasting. Grease it well with oil .
Place the Eggplant slices on the tawa and drizzle oil .
Cook on medium-low flame till both sides are cooked and crispy.
Drizzle some more oil when you flip in between.
Serve Begun Bhaja hot with rice, dal and roti or eat them with paratha.